Baked Pumpkin & Ricotta Pasta Recipe

Name: Baked Pumpkin & Ricotta Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 750 g pumpkin, peeled and cubed; salt, to taste; fresh ground black pepper, to taste; 1/2 teaspoon cumin; 400 g pasta; 1 cup fresh breadcrumb; 4 garlic cloves, chopped; 1 onion, chopped; 1/2 teaspoon dried sage; 2 tablespoons fresh flat-leaf parsley, chopped; 250 g ricotta cheese, low fat is fine

Servings: persons

3 tablespoons olive oil
750 g pumpkin, peeled and cubed
salt, to taste
fresh ground black pepper, to taste
1/2 teaspoon cumin
400 g pasta
1 cup fresh breadcrumb
4 garlic cloves, chopped
1 onion, chopped
1/2 teaspoon dried sage
2 tablespoons fresh flat-leaf parsley, chopped
250 g ricotta cheese, low fat is fine

1
Preheat the oven to 200u00b0C, add 2 tablespoons of the oil to a baking dish, add the pumpkin cubes, season with the salt and pepper, add the cumin and toss the pumpkin well until thoroughly coated with the oil, then bake for 30-35 minutes or until the pumpkin is tender.
2
Meanwhile cook the pasta according to the packet directions or until al dente, drain, return to the pan, cover and keep warm.
3
Heat the remaining tablespoon of olive oil in a pan over a medium heat, add the breadcrumbs, garlic, onion and sage and cook for 3-4 minutes, stirring or until golden, remove from the heat and stir in the parsley.
4
Add the ricotta to the pasta and toss until well combined, add the pumpkin and gently toss.
5
Divide between the serving plates and scatter with the breadcrumb mixture and serve with salad greens.

743

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons olive oil, 750 g pumpkin, peeled and cubed, salt, to taste, fresh ground black pepper, to taste, and more.

Yes, Baked Pumpkin & Ricotta Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Pumpkin & Ricotta Pasta

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